Queso vegano de tempeh

Ingredients
  • 50 gr. of raw cashew nuts
  • 100 gr. of tempeh
  • 50 ml. of water
  • 2 cs of white miso
  • 2 cc of lemon juice
  • 1 cc of garlic powder
Preparation
  1. Soak the cashew nuts for 30 minutes.
  2. Drain the cashew nuts and grind them with the rest of the ingredients until we have a homogeneous paste.
  3. Put a sheet of paper on a plane oven and place a metal ring 8 cm in diameter on top. Fill the ring with the cheese paste.
  4. Bake for 25 minutes at 180º.
  5. Let cool and unmold. To unmold it, we can pass the blade of a knife along the edge, or we can press the mold a little to detach it from the cheese, then gently hold the cheese and move the ring upwards until it is completely removed.
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